Twice-Cooked Pork Recipe – Chinese Special
Twice-Cooked Pork, also known as Hui Guo Rou, is one of the most iconic dishes from Sichuan cuisine. The recipe begins by simmering pork belly until tender, then slicing and stir-frying it with fragrant garlic, ginger, and the signature Sichuan chili bean paste (doubanjiang). Soy sauce, Shaoxing wine, and sugar create a savory, slightly sweet sauce, while leeks or Chinese chives add freshness and crunch. Some variations include cabbage or green peppers for extra flavor. Served hot with steamed rice, Twice-Cooked Pork is a bold and flavorful dish that showcases the essence of authentic Sichuan cooking.
- Prep Time15 min
- Cook Time40 min
- Total Time55 min
Twice-Cooked Pork Ingredients:
- 500g (1 lb) pork belly
- 2 tbsp Sichuan chili bean paste (doubanjiang)
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 2 tsp sugar
- 2 garlic cloves, sliced
- 1 knob ginger, sliced
- 1 leek or bunch of Chinese chives, cut into 2-inch pieces (or cabbage as substitute)
- 1 green bell pepper, sliced (optional)
- 1 tbsp vegetable oil
Twice-Cooked Pork Instructions:
Place pork belly in a pot of water, bring to a boil, and simmer for 20–25 minutes until cooked but firm.
Remove pork, let cool slightly, then slice thinly into bite-sized pieces.
Heat a wok, add pork slices without oil, and stir-fry until edges are lightly browned and some fat is rendered.
Push pork to the side, add vegetable oil, garlic, and ginger; sauté until fragrant.
Stir in chili bean paste and fry until red oil releases.
Add soy sauce, Shaoxing wine, and sugar; toss to coat pork.
Add leek (or chives/cabbage) and bell pepper; stir-fry briefly until just tender but still crisp.
Adjust seasoning if needed and serve hot with steamed rice.
Recipe Notes :
Pork Choice: Pork belly is traditional, but you can also use pork shoulder for a leaner version.
Vegetable Variations: Substitute leeks with Chinese chives or cabbage; green peppers add color and crunch.
Spice Level: Adjust chili bean paste to control heat; add dried chili flakes for extra kick.
Cooking Tip: Slice pork thinly after simmering—it helps achieve tender yet slightly crispy edges.
Serving Suggestion: Best enjoyed hot with steamed white rice to balance the rich, spicy flavors.
